There is nothing more inviting than the smell of gingerbread baking. This recipe makes a moist pound cake with a dense crumb. Just as would be expected with a pound cake, it stays tender and delicious for several days. We like serving this cake with roasted fruit like peaches or plums or a sprinkle of dried cranberries. The surprise addition of a little black pepper in the batter gives the cake a well-rounded flavor with a warm finish.
Country Gingerbread Pound Cake
with Browned Butter Pecan Glaze
1 ¼ cups butter softened
2 cups packed brown sugar
½ cup molasses
4 large eggs, room temperature
1 Tbsp. vanilla extract
3 cups Texas Pure Milling Organic All-purpose Flour
1 tsp baking powder
1 Tbsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. ground black pepper
½ tsp. salt
1 cup sour cream
¼ cup butter
1 ½ cups confectioners' sugar
¼ teaspoon vanilla extract
¼ cup half-and-half cream
1 cup chopped pecans, toasted
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream butter, brown sugar, and molasses until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, whisk flour, baking powder, spices, and salt; add to the creamed mixture alternately with sour cream, beating after each addition until combined.
Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For the glaze:
Brown the butter in a small saucepan over medium heat, continually stirring, until butter is light golden brown, 4-5 minutes. Stir in confectioners' sugar. Add vanilla, salt, and enough cream to reach drizzling consistency. Fold in the toasted pecans.
Drizzle glaze over the cake, allowing some to drip down the sides. Garnish with additional whole toasted pecans if desired. Let stand until set. Wait at least 2 hours before slicing.
Chef's Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.